Suggestions for cooking Wagyu tri-tip roast sous vide?

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Suggestions for cooking Wagyu tri-tip roast sous vide?

I'm have an upcoming dinner for a group and would like to be able to sous vide a Wagyu tri-tip roast to (near) temperature and then sear it to finish it to decrease the risk of overcooking it.Of course it would be sad if ti turned mushy or tough. I'm aiming for rare/medium rare.Anyone have experience? Thx!